4 replies to this topic

[Shere- Dean]

Hi Everyone,

 

It has been a while since I have made a post. I am happy that I have this community.

 

I want to know the best wall finish for a commercial kitchen that can ensure food safety.

 

Currently we have metal sheeting in place but want to move away from that. 

 

What is your suggestion? The team is looking at travertine finish or venetian finish.

 

Are these good options for a commercial kitchen that operates 7 days per week?

 

Looking forward to your responses.

Edited by Shere- Dean, 20 February 2026 - 09:31 PM.

[Scampi]

Travertine is great, provided it's properly sealed (but SUPER expensive)

 

If money isn't an object, i would clad the walls in stainless panels!   

[QAlessandro]

We use Inox panels. Easy to clean, no rust, etc. 

 

Anything that is smooth, non-absorbent, and easy to clean would work in my opinion. 

 

Regarding travertine or Venetian finishes, I would personally be cautious. Natural stone like travertine is typically porous unless properly sealed, which can make it more difficult to maintain hygienically over time. Even sealed surfaces may degrade with repeated cleaning and chemical exposure.

[GMO]

White wall. Boring I know but it works.

 

You can get it insulated in panels and also in thinner layers. It's wipeable, often supplied with a magnetic layer meaning magnetic signs can be affixed (reducing need to drill through it).

 

Ultimately though I've seen poorly installed white wall, stainless steel, tiles etc. The key areas are making sure that wherever one surface binds to another it's fully sealed, you're not using some BS like silicon and it's all maintained. You want to avoid water getting behind it all.

[Shere- Dean]

Hi everyone,

 

Thank you for your feedback. Sealing is the issue and of course cleanability. 

 

We have stainless steel panels which is excellent, but when the sealant wears that opens another problem.

 

Maintenance is costly.